Nonstarch polysaccharides in wheat flour wire-cut cookie making.
Nonstarch polysaccharides in wheat flour have significant capacity to affect the processing quality of wheat flour dough and the finished quality of wheat flour products. Most research has focused on the effects of arabinoxylans (AX) in bread making. This study found that water-extractable AX and arabinogalactan peptides can predict variation in pastry wheat quality as captured by the wire-cut cookie model system. The sum of water-extractable AX plus arabinogalactan was highly predictive of cookie spread factor. The combination of cookie spread factor and the ratio of water-extractable arabinose to xylose predicted peak force of the three-point bend test of cookie texture.
Guttieri
Mary J
MJ
US Department of Agriculture, Agricultural Research Service, Soft Wheat Quality Laboratory, Ohio Agricultural Research and Development Center, The Ohio State University, Wooster, Ohio 44691, USA.
Souza
Edward J
EJ
Sneller
Clay
C
D003296:Cooking / Q000379:methods*; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005838:Genotype; D009088:Mucoproteins / Q000032:analysis; D010940:Plant Proteins / Q000032:analysis; D011134:Polysaccharides / Q000032:analysis*; D011786:Quality Control; D013213:Starch / Q000032:analysis; D014908:Triticum / Q000737:chemistry* / Q000235:genetics; D014990:Xylans / Q000032:analysis
D009088:Mucoproteins; D010940:Plant Proteins; D011134:Polysaccharides; D014990:Xylans; C006619:arabinogalactan proteins; D013213:Starch; C085118:arabinoxylan